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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 70 - 77 (8page)
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초록· 키워드
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This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.
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참고문헌 (39)
참고문헌 신청
AACC / 2000 / Approved methods of the AACC / Cereal Chemists, St. Paul
Adom KK / 2005 / Phytochemicals and antioxidant activity of milled fractions of different wheat varieties / J. Agric Food Chem 53(6):2297~2306
이현주 / 2008 / 국내산 밤 일부 품종의 기능성 성분분석과 항산화 및 대식세포 활성 / 한국식품영양과학회지 37(9):1095~1100
방병호 / 2011 / 청국장 분말을 첨가한 쿠키의 품질 특성 / 한국식품영양학회지 24(2):210~216
Barreira JCM / 2008 / Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit / Food Chem 107(3):1106~1113
Adom KK / 2005 / Phytochemicals and antioxidant activity of milled fractions of different wheat varieties / J. Agric Food Chem 53(6):2297~2306
이현주 / 2008 / 국내산 밤 일부 품종의 기능성 성분분석과 항산화 및 대식세포 활성 / 한국식품영양과학회지 37(9):1095~1100
방병호 / 2011 / 청국장 분말을 첨가한 쿠키의 품질 특성 / 한국식품영양학회지 24(2):210~216
Barreira JCM / 2008 / Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit / Food Chem 107(3):1106~1113
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